Spinach and Soba NoodlesGeneral, Recipes — By Shannon Schmid on June 13, 2012 at 4:56 pm
This super fast and simple recipe, combines some classic Japanese tastes with family friendly appeal. Below is the way I make it, a slight variation on a classic Weight Watcher recipe I used for inspiration.
Its full of fiber, and is a much healthier alternative to flour pasta noodles – but it gives you the satisfaction of a bowl of deelish noodles! One thing to note is that the fresh spinach looks like a lot when you first measure it- but when it cooks down, you are almost guaranteed to wish their was more! Its so tasty! So consider making more than you think you need:)
- 8 oz uncooked Soba Noodles
- 2 tbsp Rice wine vinegar
- 2 Tbsp low-sodium soy sauce
- 2 tsp honey
- 2 Tbsp uncooked scallions finely sliced
- 8-12 cups fresh spinach (if you choose to add more than 8 cups you may need to saute the spinach in two batches)
- 1 spray cooking spray
- 1 tsp dark sesame oil
- 1 large garlic clove, minced finely
-Wash your spinach and set aside, no need to dry it.
-Cook your Soba noodles according to instructions. Be sure to follow any instructions on rinsing your noodles after cooking on the package. Also, be careful not to overcook the noodles (you don’t want mush).
-Place drained noodles in a big bowl, while they are still warm add the vinegar, soy sauce & honey. Toss to coat.
-spray a nonstick skillet with cooking spray, add sesame oil once the pan has heated up over medium heat.Add garlic, stirring for 30 seconds so the garlic does not burn. Add spinach and cover until spinach wilts- about 5 minutes. Toss spinach with Noodle mixture.